Pasta/Pizza Sauce

 

Ingredients:

1 tbsp olive oil

1 clove garlic ~ minced

1 (6oz) can tomato paste

1-1/2 cups water

1 tsp Italian seasoning

Salt & pepper ~ to taste

Pinch of sugar

Direction/Instruction:

1. Heat the olive oil over medium heat in a medium saucepan.  Add the minced garlic & cook until just softened about 1-2 mins.
2. Add the tomato paste, water, Italian seasoning, salt, pepper & sugar to the pan.  Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat, cover & simmer for 10 mins.  Taste & adjust seasoning as desired.

Creamy Chicken Soup with Macaroni

Ingredients:

1-2 chicken breast ~ sliced thinly

4 cups chicken or vegetable broth

2 tsp olive oil

1 large yellow onion ~ chopped

2 carrots ~ diced

2 stalk celery ~ diced

2 cloves garlic ~ minced

350g shredded milk cheddar cheese

250g cream cheese ~ softened

1/2 heavy cream

1/2 tsp salt

1/2 tsp ground black pepper

2 cup uncooked macaroni

Marinate

Sliced chicken breast

1 tbsp cornstarch

1/2 tbsp salt

Direction/Instruction

1. Cook macaroni in salted & oil boiling water.  Drain & set aside.  Marinate the sliced chicken breast for about 30 mins.  Then put the marinated chicken in the boiling water till the chicken turn white.  Drain & set aside.
2. In a large pot, heat the oil & add the carrots, celery, onion, garlic & saute until tender & fragrant for about 5 mins.  Add cooked chicken & continue cooking for 3 mins, stirring regularly.
3. Add the broth, heavy cream & cream cheese.  Cover & bring to a boil for 15 mins.
4. Lower the heat, then add cheddar.  Add the spinach to the chicken soup toward the end & stir until wilted.
5. Adjust seasoning to taste with salt & pepper.  Serve the creamy chicken soup into the bowls of macaroni & top with extra parmesan cheese if desired.

Crispy Cornflakes/Doritos Chicken

 

Ingredients:

500g boneless chicken thighs (you can cut into strips if you want)

2 cups Cornflakes/Doritos ~ crushed (or more)

1 cup buttermilk

100g flour

2 egg whites ~ whisked

Salt & pepper to taste

Oil for frying

Direction/Instruction:

1. Marinate the chicken with buttermilk and season with salt & pepper for 30 mins or more.
2. Prepare the ingredients fro the crispy coating ~ arrange the crushed Cornflakes/Doritos on a shallow plate, whisked eggs white in another & finally the flour in a separate plate.
3. Drain the buttermilk chicken; dusting the chicken thighs/strips in the flour first, then dip them in the egg whites & finally coat them in the crushed Cornflakes/Doritos.
4. Arrange the coated chicken on a tray.  Heat a pot with oil between 160-170 deg C & deep frying the chicken for about 3 mins on each side.  Don't overcrowd the pot & make sure the heat is not too high.
5. Place the cooked chicken on a plate with kitchen roll to soak the excess oil.  Serve warm with your favorite dip of your choice.

Disney Park Churro Bites

 

Ingredients:

1 cup of water

113g butter

1/4 tsp salt

1/4 tsp ground cinnamon

170g AP flour

3 eggs

375ml vegetable or canola oil

Cinnamon Sugar

2 tbsp cinnamon

100g sugar

Direction/Instruction

1. Combine water, butter, salt & cinnamon in 1-1/2 quart saucepan over medium heat.  Bring the pot to a rolling boil.
2. Reduce heat to low, add flour & stir vigorously until mixture forms a ball.  Remove from heat & let rest for 5-7 mins.
3. Add eggs, one at a time, & stir until combined.  Set aside.
4. Using caution, heat oil in a medium skillet for 1-quart saucepan over medium-high heat or until temperature reaches 350
5. Transfer dough into a piping bag fitted with large star tip.  Pipe 1-inch strip of dough over a saucepan, cut with the knife & drop into the hot oil.  Repeat until churro bites fill saucepan with room to fry.
6. Fry churro bites until golden brown.  Remove with a slotted spoon or mesh spider strainer.  Drain churro bites on paper towels.
7. Mix sugar & 1/2 tsp cinnamon in a medium bowl.  Toss in churro bites until coated.  Place on serving plate & serve with favorite dipping sauce.

Cinnamon Banana Bread Muffins

 

Ingredients:

135g granulated sugar

120g vegetable or canola oil

2 large eggs

2/3 cup mashed banana (2 small bananas)

1 tsp vanilla extract

210g AP flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

Topping

3 tbsp butter ~ melted

50g granulated sugar

1/2 tsp ground cinnamon

Direction/Instruction

1. Heat oven to 180 deg C.  Spray bottoms only of 12 regular-size muffin cups with cooking spray or use liners.
2. In a medium bowl combine the sugar, oil, eggs & stir with a wire whisk.  Add in mashed bananas & vanilla, whisk until combined.
3. Add in flour, baking soda, salt & cinnamon; stir together until just combined.
4. Divide batter evenly among muffin cups.  Each muffin cup will be almost to the top about 3/4 full.
5. Bake 17-21 mins or until a toothpick inserted in center comes out clean & muffins are high & rounded on top.  the tops of the muffins should not look wet (that means they're not fully cooked).
6. Remove muffins from pan to a cooling rack.
7. For the top, combine the sugar & cinnamon in a small bowl.  Put melted butter in a separate small bowl.  Dip muffin tops into melted butter & then coated with cinnamon-sugar.  Serve warm or let cool completely.

Chick-Fil-A Crispy Chicken Sandwich

 

Ingredients:

4 hamburger buns

4 chicken breast ~ cut diagonal halves

1/2 cup pickle juice

1/4 cup water

1/2 cup milk

1 large egg

Oil for frying

Breading:

1 cup AP Flour

3 tbsp sugar powdered

1/2 tsp paprika

1 tsp ground black pepper

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp baking powder

Sauce

1/2 cup Mayonnaise

1 tsp Dijon Mustard

3 tsp Yellow Mustard

2 tsp BBQ Sauce

2 tbsp honey

1/2 tsp garlic powder

1/2 tsp paprika

1 tsp lemon juice

Others

Pickles

Lettuce

Tomato

Cheese slices

Direction/Instruction

1. Combine the pickle juice & water in a ziplock bag.  Add the chicken breast halves & marinate for 30 minutes
2. Make the sauce by combining all the sauce ingredients in a bowl.   Mix well & set aside
3. In a large bowl, mix the breading ingredients together & in another bowl mix the milk & egg together.  Set aside
4. Add 2-3 cups of oil to a large saucepan & heat oil to about 180 deg C or 350 deg F.
5. Dip the marinated chicken into the egg mixture & then coat in the flour breading mixture.  Double-dip by repeating this step & dipping that same chicken tender back into the egg mixture & then back into the flour mixture again.
6. Place the chicken in hot oil & fry for 3-4 mins each side.  Remove to a paper towel to dry.
7. Toast the sandwich buns, grab the Chick-fil-A sauce & smooth it on both sides of the bun.  top with lettuce, cheese & crispy chicken.  Enjoy!

Butter Rice

 

Ingredients:

3 cup basmati rice ~ wash, soaked for 30 min

125g butter

1 lemongrass ~ bruised

1 cup evaporated milk / fresh milk

3 cup water

Coriander leaves ~ chopped

Fried shallot

Spices

1 cinnamon stick

2 anise star

3 cardamon

5 cloves

Blended

1 large red onion

5 clove garlic

2-3" ginger

Direction/Instruction:

1. Heat the butter in the wok, saute the spices & bruised lemongrass till fragrance.
2. Then add the blended/grind ingredients; continue to saute till fragrance.
3. Add the rice & mix the mixture to well coated with the rice.  Then add the evaporated/fresh milk.  Keep stir for about 1-2 mins.
4. Transfer the rice mixture to the rice cooker.  Then add the water & salt; let it cook as per the rice cooker.
5. Once the rice is cooked, stir lightly & sprinkle the chopped coriander & fried shallot.  Serve with your favourite dish.

Portuguese Milk Tarts

 

Ingredients:

400g fine sugar

140g AP flour

4 eggs ~ beaten

113g butter ~ melted

3-1/2 cup milk

1 tbsp cinnamon powder

2 tbsp sugar

Direction/Instruction:

1. Preheat the oven to 180 deg C.  Spray non-stick onto the muffin tin & set aside.
2. In a large bowl combine sugar & flour.  Whisk in beaten eggs, then add melted butter; continuing to whisk & then add in milk.
3. Pour mixture into a greased muffin tin, fill each cup to a 3/4 full.  Bake on the center rack for 30 mins or until the sides & top are golden.
4. Remove the tarts from muffin tin while hot by running a knife around the sides & lifting them out.  Sprinkle it with cinnamon sugar. 

Egg White Swiss Roll Cake

Ingredients:

3 tbsp vegetable oil

60g fresh milk

20g caster sugar

1/2 tsp vanilla extract or 1/4 tsp vanilla powder

40g plain flour

10g rice flour or cornflour

Meringue

4 egg whites or 140g egg whites

35g caster sugar

Filling

150g whipping cream

2 tbsp icing powder

8 fresh whole strawberries

Direction/Instruction:

1. Preheat oven to 160 deg C.  Line & brushes an 11"x11" cake tray with a little oil.
2. Combine oil, milk, sugar & vanilla extract together in a bowl, blend well.  Sieve in plain flour & cornflour; mix well with a hand whisk.
3. Whisk egg whites to foamy & add sugar in batches & beat until peak form.
4. Add one-third of meringue to the batter & fold in lightly with a rubber spatula, then add remaining meringue & fold through until just incorporated.  Pour the batter into prepare cake pan & spread evenly with a palette knife.
5. Bake for about 12-15 mins until cake springy to touch.  When the cake is done, unmould from the pan, remove parchment paper & leave to cool.
6. Whip fresh cream to peak form & spread evenly onto white sponge cake & place whole strawberries on top.
7. Gently roll up sponge cake from the edge & refrigerate for few hours until firm.  Trim the sides of the cake roll & dust with some icing sugar on top.  Decorate it as desired before serving.

Japanese Souffle Pancake

Ingredients
2 egg yolk
10g sugar
2 tbsp milk
40g cake flour
1/4 tsp vanilla extract

Meringue
2 egg white
40g sugar

Direction/Instruction:

1. In a bowl, whisk the egg yolk, sugar, milk, vanilla extract & cake flour together till everything is incorporated.
2. Next whip the egg whites, adding in the sugar in a bit at a time until the whites are whipped into a glossy thick meringue that holds a peak.  Do not over whip.
3. Take 1/3 of the whipped egg whites & whisk it into the bowl with the yolks batter until completely incorporated.  Add half of the remaining whites batter & whisk into the yolk batter, careful not to deflate.  Transfer the egg yolk mixture to the remaining egg whites, whisk & then use a spatula to fold together.
4. Heat up large non-stick frying (with a lid) pan over low heat.  Very lightly brush with oil & use a paper towel to rub it around ~ want a very light film.
5. Place the parchment molds onto the pan & fill about 80% of the way.  Cover & cook for 6-8 mins. (If have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes) use that on the lowest setting.
6. Lift the lid & use a spatula to gently peek under the pancake.  the pancake should release easily - don't force it.  Flip, cover & cook for 5-6 mins.  Once the pancakes are golden & cooked through, gently remove & peel off the parchment.  Serve on a plate with powdered sugar, butter, whipped cream & maple syrup.

Note:

Make the parchment paper molds.  Cut out strips of parchment about 2" high.  shape into a roundabout 4" & staple with a stapleless stapler.

Blueberry Cookies

Ingredients:
1-1/2 cups flour
1 tsp cornstarch
1/4 tsp salt
3/4 tsp baking powder
113g unsalted butter
150g sugar
1 egg
1 tsp vanilla
80g white chocolate chips
75g blueberries

Filling
70g cream cheese ~ softened
1 tbsp powdered sugar
1/2 tsp vanilla
3-4 tbsp blueberry jam

Direction/Instruction

1. In a small bowl whisk together dry ingredients: flour, cornstarch, salt & baking powder - set aside.
2. Cream butter & sugar on high speed for about 2 mins until light & creamy.  Add egg & vanilla & mix to combine.  Add in the mixed dry ingredients to mix.  Fold in white chocolate chips.
3. Finally, fold in blueberries with a rubber spatula; gently try not to break the berries.  The dough will be thick & sticky.  Cover & refrigerate for 2 hours.
4. To make the filling ~ mix cream cheese, vanilla & powdered sugar just to combine & place in the fridge.
5. Preheat the oven to 350 F & line baking sheets with parchment paper.
6. Scoop one heaping of dough & fill with 1 tsp of cream cheese mixture & 3/4 tsp of blueberry jam.  Top with 1/2 tbsp of cookie dough & seal any opening.  Roll gently to make a ball.  Press a few white chocolate chips on the top & sides of each cookie.
7. Before baking freeze cookie balls for 10 mins.  Arrange cookie balls onto the baking sheet leaving 3-inches apart & bake 16-18 mins.  Cool on baking sheet for 10 mins then transfer on a rack to cool completely.

Spaghetti Goreng aka Fried Spaghetti

 

Ingredients:

Spaghetti ~ boiled & tossed

Chye Sim

Chives

Spring Onion

Cooking oil

Marinate

Prawn

1 tsp turmeric

1/2 tsp salt

2 tbsp oil

Blended

10 shallots or 1 large onion

3-4 garlics

30-35 dried chilies

Others

1 tsp turmeric

1 tsp belacan or prawn paste

1 tbsp oyster sauce

1 tbsp tomato paste or ketchup

1 tsp sugar

Salt to taste

Direction/Instruction:

1. Heat water in a saucepan until boiling, boil the spaghetti for 8-12 mins.  Drained and set aside.
2. Heat a little oil, saute the blended ingredients for about 3-5 mins.  Then add the turmeric powder, belacan, oyster sauce, tomato paste, sugar & salt.  Saute for another 3 mins.
3. Then add the marinated prawn and cooked for 1 min or till the prawn half cooked.  Add-in the cooked spaghetti & stir well.
4. Add in all the vegetables & continue to stir all the mixture well.

Butter Cake (Version 2)

Ingredients:

250g unsalted butter

200g sugar

200g Plain/cake flour

1 tsp baking powder

1/2 tsp salt

4 eggs

1 tbsp vanilla extract

4 tbsp milk

Direction/Instruction:

1. Preheat the oven to 160 deg C.  Prepare 7" square tin by lining with parchment paper.
2. Sieve the flour, baking powder & salt at least 2-3 times; this will helps make the cake all the more fluffy.
3. In a large mixing bowl beat the butter & sugar until pale (about 3 mins).  Add one egg at a time and beat for a min between each egg & beat well.
4. Add in the vanilla extract & mix till incorporated.
5. Add the flour in 2-3 parts alternating between flour & milk (add one part flour to the butter egg mixture & mix well with a spatula).
6. Pour the batter into the prepared tin & bake for 40-45 mins or till the skewer inserted comes clean.
7. Remove the tin from the oven & place it to cool on a wire rack for 10 mins.  Carefully invert the cake onto the wire rack & tap the tin so that the cake slides out easily.  Allow cooling completely before cutting it.

Chiffon Rainbow Cake

Ingredients:
6 egg yolks
45g castor sugar
70g vegetable / corn oil
70g milk/water
1-1/2 tsp vanilla extract
85g cake flour ~ sifted
15g cornflour
A pinch of salt
Food coloring (Pink/Orange/Yellow/Green/Blue & Purple)

Meringue
7 eggs whites
1/4 tsp cream of tartar / 1 tsp lemon juice
85g caster sugar
1/4 tsp salt

Direction/Instruction:

1. Preheat oven 160 deg C.  Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks & sugar with an electric mixer at medium speed until pale yellow.  Add corn oil, water & vanilla extract.  Mix well & set aside.  Add salt & flour to the egg yolk mixture & mix until no trace of flour can be seen.  Spoon batter equally into 6 small bowls approx 10 tsp batter per bowl.  Add a different food coloring to each bowl & mix well.
3. Prepare meringue - In a clean grease-free mixing bowl, whisk egg white at high speed until soft peak form.  Add remaining sugar & continue to whisk at high speed until firm peak form.  Divide meringue into 6 equal portions & add a portion to each colored batter.  Gently fold the meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan.  Gently level batter.  Repeat with orange, yellow, green, blue & purple batter, taking care not to disturb the previous layer.  Gently tap the pan on the countertop to release any air bubbles.
5. Bake at 160 deg C for 15 mins, then reduce to 130 deg C for 50-60 mins or until a skewer inserted into the center of the cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.

Banana Ogura Cake

Ingredients:

5 egg yolks + 1 whole egg

60g corn oil

150g mashed banana

1/4 tsp salt

80g cake flour

5 egg whites

1/2 tsp lemon juice or 1/4 tsp cream of tartar

60g sugar

Note: 7" square/round pan greased the sides & line the bottom.  Wrap the pan with aluminum foil so that the water does not get into the pan if the springform pan is used.

Method:

1. Use a hand whisk egg yolks, 1 whole egg & corn oil until frothy then add mashed banana & mix well.  Sieve in the flour & salt, mix again until well combined.  Set aside while prepared the meringue.
2. Using an electric mixer, whisk egg white, lemon juice or cream of tartar & sugar until firm peaks form (firm peaks between soft & stiff peaks)
3. Mix 1/3 of meringue with yolk batter with a hand whisk.  Add another 1/3 portion & fold gently with the whisk.  Then pour in balance of meringue & fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour the batter into the prepared pan & tap lightly to remove air bubbles.  Bake in a water bath for 70 mins at the preheated oven 160 deg C.
5. Remove from the oven & drop the pan at a height of 10cm onto a tabletop.  This will prevent the cake from sinking.
6. Unmould as soon as you can.  To remove the cake from the pan, run a thin-bladed knife around the inside of the pan & invert the cake on non-stick baking paper.  Peel off baking paper from the base & re-invert onto a rack to cool.